Tag: muffin recipes

BANANA CHOCOLATE CHIP MUFFINS {Made with Coconut Oil!}

I’ve been dying to test out baking with coconut oil so I finally decided to replace the vegetable oil in this lovely looking recipe for Banana Chocolate Chip Muffins. I love trying new muffin recipes, don’t you? I was amazed at how easy the coconut oil subbed in for the vegetable oil! These muffins had a nice, light flavor and didn’t stick at all to the muffin liners, which was an added bonus!

Banana Chocolate Chip Muffins

1 cup mashed very ripe bananas (2 medium)
1/2 cup packed brown sugar
1/3 cup milk
1/4 cup coconut oil {microwaved for about 20 second to soften}
1 egg
1 1/2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tsp ground cinnamon
1/2 cup miniature semisweet chocolate chips

Heat oven to 400ºF. Line 12 regular-size muffin cups with a muffin liner. Spray the liners real quick with cooking spray. {I always spray my muffin liners with cooking spray and even still they tend to stick a little. These didn’t stick at all!}

In large bowl, beat bananas, brown sugar, milk, coconut oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, cinnamon and salt just until flour is moistened. Fold miniature chocolate chips into batter.

Divide batter evenly among muffin cups. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

ENJOY!

6 Family Favorite Muffin Recipes

If you’re on Pinterest or Facebook and could use one of those buttons above, I’d dearly appreciate it.

As many of you know, I had an unfortunate incident with a horse that is going to leave me unable to use my legs for a couple of months. Soon, I’ll manage to get some new posts up but right now my life is a bit on the harried side to say the least. You can follow more of this crazy journey on my post 100 Reasons Why I’m Not A Cowgirl but in the meantime, here are six of my absolute favorite muffin recipes.

If you decide to make any of them, please report back and let me know which ones so that I can live vicariously through your kitchen adventures…

These are my all time favorite because you mix up the batter ahead of time (A hearty batter of oatmeal and buttermilk!) and then add in whatever ingredients you want just before baking. You can make as few as one or as many as a few dozen at a time!

A dear favorite of my sweet little Katy Rose!

There is nothing like a good old fashioned from-scratch bran muffin. These have raisins in them but you can add whatever you like best.

These are the muffins I usually make on the first day of school to take to teachers as welcome back gifts! Always a favorite wherever I take them.

All the goodness of juicy peach cobbler in muffin form

Two ingredient muffins. How can you not love that?

When something goes wrong in your life,

just yell “PLOT TWIST!” and move on.

UNDER 200 CALORIE DOUBLE FUDGE MUFFINS

I’m always on the lookout for simple breakfast and snack recipes that are healthy and appealing for kids. OK, I want them to appeal to me as well, but sometimes my kids are easier to please than I am! These muffins certainly fit the bill. They have chocolate, so my kids are sold. The fact that they have whole wheat flour, lower amounts of sugar and 3 bananas makes them a winner in my book. The original recipe I used was for “100 calorie” muffins. I put my spin on them and the result was more around the 200 calorie mark. Still not too bad! Plus you don’t have to eat 3 to feel satisfied. 😉

I love, love, love using coconut oil in muffin recipes because it helps the muffin to not stick. If you use the foil muffin liners like I did, they peel away perfectly. I think it’s so frustrating when 1/4 of the muffin sticks to the liner!

Under 200 Calorie Double Fudge Muffins
adapted from Yammie’s Noshery

2 eggs
1/4 cup melted coconut oil
1/4 cup brown sugar
1/2 cup applesauce
1 tsp vanilla
1 cup mashed ripe bananas (about 2-3, depending on size)
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
1/4+ semi sweet chocolate chips (under 200 calories is using 1/4 cup, 265 calories if you use the whole 1 cup. I feel like they’re perfect with 1/2 cup of chocolate ships, which makes them around 220 calories.You decide!)

Preheat oven to 350 degrees. Line a muffin pan with foil liners.

Whisk together eggs, coconut oil, sugar, applesauce, vanilla and bananas in a medium sized mixing bowl. Add in teh dry ingredients and mix just until combined. Depending on how much chocolate chips you’re using, add some to the batter. (I used 1 cup and I added a little over half to the batter, then sprinkled the rest on top, prior to baking.)

Divide batter into the 12 muffin cups. Top with chocolate chips. Bake 25 minutes. Cool and enjoy!

Disregard the fact that one of my eggs rolled away prior to me snapping the picture…sigh.

Chef Gordon Ramsay Recipes